A wok is the most useful pan a lot of home kitchens never buy. It sears, stir-fries, deep-fries with less oil than a pot, steams with a rack and a lid, and holds a mountain of fajita peppers and onions without throwing half of them onto the stove. In a restaurant line it sits over a burner built for it. At home it has to work over whatever range you have, and that changes which wok you should buy.
This guide covers carbon steel woks from Yosukata, Craft Wok, Joyce Chen, Made In, Souped Up Recipes and Helen’s Asian Kitchen, plus one cast iron wok and one nonstick wok for cooks who want them. It is honest about the limits of a home burner, explains flat versus round bottoms for American stoves, and takes every spec from the maker, its Amazon listing or America’s Test Kitchen’s wok review.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for, product specifications and verified buyer reports.
Quick verdict: which wok to buy
For most home stoves, the best wok is the Yosukata 13.5-inch pre-seasoned flat-bottom carbon steel wok: it is carbon steel, flat-bottomed so it sits on gas, electric and induction, arrives pre-seasoned, and America’s Test Kitchen rates it highly recommended for its long, angled wooden handle and big helper handle. On a budget, the Joyce Chen Classic Series 14-inch is the same Classic wok ATK names a Best Buy, sold here with a lid. If you want a heavier, hand-hammered wok to season yourself, choose the Craft Wok 14-inch flat bottom.
The table compares the five woks we would point most home cooks toward, one for each kind of cook. Nine woks are reviewed in full after it.
Five woks compared for home stoves
One pick for each kind of cook, with what each maker, listing or reviewer says about the wok.
| Wok | Best for | Bottom and size | Out of the box | Buy on Amazon |
|---|---|---|---|---|
Yosukata 13.5-inch Flat Bottom Carbon Steel WokBest overall
|
Any home stove, cooking on day one | Flat; 13.5 in | Pre-seasoned | View on Amazon |
| A light, proven wok with a lid | Flat; 14 in | Bare; season before use | View on Amazon | |
Craft Wok 14-inch Flat Bottom Hand Hammered WokBest hand-hammered
|
Heavy-gauge steel you season yourself | Flat; 14 in, 1.8 mm | Bare; season before use | View on Amazon |
Lodge Chef Collection 12.5-inch Cast Iron WokBest cast iron
|
Holding heat on a weak burner | Flat base; 12.5 in | Seasoned with vegetable oil | View on Amazon |
Calphalon Signature 12-inch Nonstick Flat-Bottom WokBest nonstick
|
Low-upkeep, medium-heat cooking | Flat; 12 in, 5 qt | Nonstick coating; lid included | View on Amazon |
Product images from Amazon. Sizes, seasoning and stove compatibility are as stated by each maker, its Amazon listing or America’s Test Kitchen; check the listing before you buy.
Our picks for the best wok
Seven of the nine are carbon steel, the material America’s Test Kitchen and J. Kenji López-Alt both point home cooks toward. The last two are a cast iron wok and a nonstick wok, included because some cooks want exactly those, with a plain account of what each gives up. Every wok lists the same eight specifications.
1. Yosukata 13.5-inch Flat Bottom Carbon Steel Wok – Ready to Cook, Easy to Handle
Yosukata’s black 13.5-inch wok is the one we would hand most home cooks first. It is plain carbon steel with a flat bottom, so it sits steady on a gas grate, an electric coil, a glass top or an induction hob, and Yosukata pre-seasons it at over 600°F, which means you can rinse it and cook rather than spending your first evening smoking oil into bare steel. Yosukata is clear that the factory coat is a start, not a finish: like any carbon steel wok, it still needs oil seasoning over time to build a slick surface.
America’s Test Kitchen lists it as highly recommended in its wok review. Its testers liked that “a long wooden handle, offset at a comfortable angle from the base, let us control the pan,” and that “a generously sized helper handle made it a breeze to lift.” ATK weighed it at 3 pounds 9 ounces, a few ounces heavier than its top pick, and measured a 6.25-inch flat cooking surface. That is a little smaller than the widest woks ATK tested, but the curved sides heat too.
For the kitchen, the angle of that handle matters more than it sounds. When you toss rice or pull peppers up the side of the wok, you want your wrist low and away from the heat. Hand wash it, dry it on a warm burner and wipe in a few drops of oil. Yosukata states there are no synthetic coatings on the wok.
Why we like it
- Pre-seasoned at over 600°F, per Yosukata
- Highly recommended by America’s Test Kitchen
- Long offset wooden handle and large helper handle, per ATK
- Flat bottom; listing says it works on gas, electric and induction
Key specifications
| Model | Not stated (black, flat bottom) |
|---|---|
| Material | Black carbon steel |
| Diameter | 13.5 in; 6.25 in flat surface (ATK) |
| Bottom | Flat |
| Handle(s) | Long wooden handle plus helper handle |
| Weight | 3 lb 9 oz (ATK) |
| Pre-seasoned | Yes, at over 600°F |
| Induction | Yes, per listing |
Why we recommend it
It suits the cook with an ordinary American range who wants a real carbon steel wok, cooking the day it arrives, with a handle comfortable enough for tossing.
Skip it if you want a lid in the box; the Joyce Chen set and the Souped Up Recipes wok below include one.
Pros and cons
Pros
- Cooks on day one
- Comfortable, angled handle
- Sits flat on every stove type
Cons
- No lid included
- Smaller flat surface than some 14-inch woks
- Listing warranty is only 30 days
2. Joyce Chen Classic Series 14-inch Carbon Steel Wok Set – Light Steel, Lid Included
America’s Test Kitchen names Joyce Chen’s Classic Series wok a Best Buy. ATK’s testers “appreciated the light weight and broad cooking surface of this thin, carbon-steel wok,” reported that it “quickly gained seasoning and became nonstick within a few uses,” and found the wood handle stayed cool and was slim enough for small hands. ATK measured a 7-inch flat surface, tied for the widest in its review, and weighed the wok at 3 pounds 3¾ ounces.
The wok ATK reviewed is sold on its own (model J21-9978), but that listing showed low stock when we checked. This four-piece set (J21-9972) pairs the same Classic Series 14-inch flat-bottom wok in 1.5 mm carbon steel with birch handles, a lid and, according to retailers, a bamboo spatula and a recipe booklet. Joyce Chen says the birch handle and helper handle can be removed for oven use.
The trade-off is seasoning. This wok is bare steel, and Joyce Chen asks you to season it before use and regularly after. That is a twenty-minute job on a gas burner. On an electric or induction stove, ATK notes that seasoning the sides fully is harder, so expect the patina to build from the bottom up as you cook.
Why we like it
- America’s Test Kitchen Best Buy (wok sold alone)
- 7-inch flat cooking surface, per ATK
- Lightweight 1.5 mm carbon steel, per Joyce Chen
- Lid included in this set
Key specifications
| Model | J21-9972 (set) |
|---|---|
| Material | 1.5 mm carbon steel, uncoated |
| Diameter | 14 in; 7 in flat surface (ATK) |
| Bottom | Flat |
| Handle(s) | Birch handle plus helper; removable |
| Weight | 3 lb 3¾ oz (ATK, wok sold alone) |
| Pre-seasoned | No; season before use |
| Induction | Not stated |
Why we recommend it
It suits a cook who wants the reviewer-backed classic at a modest cost and does not mind seasoning a wok once before the first stir-fry.
Skip it if you cook on induction and want the maker to confirm it; Joyce Chen’s listing does not say.
Pros and cons
Pros
- Light and quick to respond
- Wide flat cooking surface
- Lid and spatula in the box
Cons
- Must be seasoned first
- Induction use not stated
- Spatula and booklet confirmed by retailers, not the listing
3. Craft Wok 14-inch Flat Bottom Hand Hammered Wok – Heavy Steel, Hammered by Hand
Craft Wok calls this wok “the proven choice of many professional Chinese chefs”: 15-gauge (1.8 mm) carbon steel, hand hammered in Guangzhou, with a wooden main handle and a steel helper loop. The maker calls it commercial grade, and at 4.6 pounds it is the heaviest carbon steel wok here. That extra steel holds heat a little better when a pound of cold chicken hits it, and the hammered surface helps food sit up the sides while you cook the next batch in the middle.
This is the flat-bottom version, made for electric and induction stoves as well as gas. Craft Wok is candid that hand hammering leaves the bottom “not 100% flat: it has a flat bubble that sets up,” which the maker says does not affect cooking. On induction, Craft Wok advises heating the wok gradually at medium and avoiding high settings while it heats up, to keep the bottom from warping.
It arrives bare with a protective coating. Craft Wok’s seasoning method: scrub off the factory oil with hot water and a little detergent, dry it fast, heat it on high until the whole wok turns a bluish-yellow color, then wipe in about one and a half teaspoons of oil and heat for three to five minutes. Repeat that oiling two or three times if you like. Keep it oiled after every wash, because the maker warns bare carbon steel rusts quickly.
Why we like it
- 15-gauge (1.8 mm) commercial-grade carbon steel
- Hand hammered in Guangzhou, per Craft Wok
- Steel helper handle does not burn, per the maker
- Clear seasoning and induction guidance from the maker
Key specifications
| Model | 731W316 |
|---|---|
| Material | 1.8 mm (15-gauge) carbon steel |
| Diameter | 14 in |
| Bottom | Flat (slight hammered bulge) |
| Handle(s) | Wooden handle plus steel helper |
| Weight | 4.6 lb (2.1 kg) |
| Pre-seasoned | No; season before use |
| Induction | Yes; heat gradually, per maker |
Why we recommend it
It suits a cook who wants restaurant-weight steel and enjoys building a seasoning from scratch.
Skip it if you want something light for one-handed tossing; at 4.6 pounds it is over a pound heavier than the Joyce Chen.
Pros and cons
Pros
- Thick, sturdy steel
- Hammered sides hold food
- Good maker care instructions
Cons
- Heaviest carbon steel pick
- Must be seasoned first
- Bottom not perfectly flat
4. Made In 13-inch Seasoned Carbon Steel Wok – Swedish Steel, High Heat
Made In says Swedish artisans stamp its carbon steel, and its wok is 1.5 mm thick. Made In lists it as compatible with gas, electric and induction, heat safe to 1200°F, and seasoned before it ships. At 3.5 pounds it lands between the light Joyce Chen and the heavy Craft Wok.
The number to notice is the cooking surface. Made In gives a total diameter of 13.5 inches but a flat cooking surface of only 5.5 inches, and the listing gives a depth of 3.82 inches. That is a bowl-like shape with a small contact patch, which is closer to a traditional wok than most flat-bottom models. On induction, only that flat patch is heated directly; the sides heat by conduction. A small base concentrates heat in the center, which suits fast, small-batch stir-frying, while a cook who browns a lot of meat at once may prefer the wider base of the Joyce Chen.
It has a single long handle. Made In calls it stay-cool, but on any steel handle that close to a burner, keep a towel nearby. Made In lists it as hand wash only; dry it promptly and oil it lightly, as with any carbon steel.
Why we like it
- Made in Sweden, per Made In
- Heat safe to 1200°F
- Induction compatible, per the maker
- Arrives seasoned
Key specifications
| Model | COOK-12-WOK-CN-S |
|---|---|
| Material | 1.5 mm carbon steel |
| Diameter | 13.5 in; 5.5 in cooking surface |
| Bottom | Flat |
| Handle(s) | Single long handle |
| Weight | 3.5 lb |
| Pre-seasoned | Yes |
| Induction | Yes |
Why we recommend it
It suits an induction cook who wants a seasoned carbon steel wok from a maker that publishes full dimensions and a heat rating.
Skip it if you want a helper handle for lifting a full wok; this one has a single handle.
Pros and cons
Pros
- Full specs published
- Very high heat rating
- Seasoned and induction ready
Cons
- Small 5.5-inch flat surface
- No helper handle
- One buyer review on the maker’s page says the seasoning came off after first use
5. Souped Up Recipes 12.5-inch Carbon Steel Wok – Smaller Wok With Lid and Spatula
Souped Up Recipes is the cooking channel run by Mandy, and this wok is sold under its name. It comes as a small kit: a 12.5-inch pre-seasoned carbon steel wok, a lid (wooden, in this version), a stainless steel spatula and a user guide, with links to the channel’s video recipes. The maker says the wok works on electric, induction and gas stoves and describes it as 50 percent thicker than a typical carbon steel wok, though it does not give a gauge or a weight.
The smaller size is the point. A 12.5-inch wok fits on a crowded four-burner stove and in a narrow cabinet, and it suits one or two people cooking a stir-fry or a pot of fried rice. It is still big enough for a weeknight batch of fajita vegetables. The maker says you can use metal utensils, and it offers a two-year warranty on its own site.
The care rules are the same as every carbon steel wok here: hand wash, dry, oil. The maker’s pitch is that its written and video instructions make that simple, which is useful if this is your first wok.
Why we like it
- Pre-seasoned for immediate use
- Lid, spatula and user guide included
- Works on electric, induction and gas, per the maker
- Two-year warranty, per the maker
Key specifications
| Model | Wok Set with Wooden Lid |
|---|---|
| Material | Carbon steel; gauge not stated |
| Diameter | 12.5 in |
| Bottom | Flat |
| Handle(s) | Wooden handle |
| Weight | Not stated |
| Pre-seasoned | Yes |
| Induction | Yes, per maker |
Why we recommend it
It suits a first-time wok owner, or a small household, who wants everything in one box and a set of video lessons to follow.
Skip it if you cook for four or more; a 14-inch wok gives you more room to stir without spilling.
Pros and cons
Pros
- Complete starter kit
- Compact for small stoves
- Longer warranty than most
Cons
- Weight and gauge not stated
- Smaller capacity
6. Helen’s Asian Kitchen 14-inch Flat Bottom Carbon Steel Wok – Simple Wok, Lifetime Warranty
Helen Chen’s line is the plain, inexpensive option: a 14-inch flat-bottom wok in 1.8 mm carbon steel, riveted, with a two-tone bamboo handle and a helper handle. The listing gives its measurements as 13.75 inches across the rim, 23.5 inches long with the handle and 4.1 inches deep. Helen’s Asian Kitchen says the flat bottom sits securely on gas, electric and induction cooktops.
It arrives bare, so season it before the first use. The listing’s care notes are sensible and honest: season before first use, maintain it regularly to prevent rust, and if surface rust appears, clean it off and re-season. Hand wash only and dry thoroughly. The maker backs it with a lifetime warranty against manufacturer’s defects.
There is no lid, and no maker or reviewer weight to go on. For the cost, though, it is the same essential tool: thick enough carbon steel, a flat bottom, a helper handle for carrying a full wok to the table.
Why we like it
- 1.8 mm carbon steel, per the listing
- Flat bottom for gas, electric and induction
- Helper handle and hanging loop
- Lifetime warranty against manufacturer’s defects
Key specifications
| Model | 97004 |
|---|---|
| Material | 1.8 mm carbon steel |
| Diameter | 13.75 in rim; 4.1 in deep |
| Bottom | Flat |
| Handle(s) | Bamboo handle plus helper |
| Weight | Not stated |
| Pre-seasoned | No; season before use |
| Induction | Yes, per listing |
Why we recommend it
It suits a cook trying a wok for the first time on a tight budget, who is willing to season it.
Skip it if you want to cook straight away; the Yosukata and Souped Up Recipes woks come pre-seasoned.
Pros and cons
Pros
- Low cost
- Thick steel for the money
- Lifetime warranty
Cons
- Must be seasoned
- No lid
- Weight not stated
7. Craft Wok 14-inch Round Bottom Hand Hammered Wok – Traditional Shape for Gas
This is the same hand-hammered 15-gauge Craft Wok as pick three, in the traditional round-bottom shape. Craft Wok says it is made for gas stovetops, professional wok burners, open fire and grills, and it states plainly that it “is not suitable for flat electric or flat induction stoves.” Check your stove before you order.
The appeal of a round bottom is the shape: food slides back to the hottest point in the center every time you toss it, and there is no corner for rice to scorch in. The catch is the home range. America’s Test Kitchen advises that “it’s not a good idea to use a round-bottomed wok by itself on any American-style range.” On gas, a round wok needs a wok ring to sit steady, and ATK notes that a ring lifts the wok farther from the flame. Where a round bottom really works is over a dedicated wok burner, an outdoor propane burner, or a range with a wok grate.
It weighs 4.6 pounds, arrives bare, and seasons the same way as the flat version. Craft Wok warns it can rust if left wet, so dry and oil it after every wash.
Why we like it
- Traditional round bottom for wok burners
- 15-gauge (1.8 mm) hand-hammered steel
- Steel helper handle for lifting and hanging
- Maker states stove limits clearly
Key specifications
| Model | 731W88 |
|---|---|
| Material | 1.8 mm (15-gauge) carbon steel |
| Diameter | 14 in |
| Bottom | Round |
| Handle(s) | Wooden handle plus steel helper |
| Weight | 4.6 lb (2.1 kg) |
| Pre-seasoned | No; season before use |
| Induction | No (not for flat electric or induction) |
Why we recommend it
It suits a cook with a high-output gas wok burner, an outdoor burner or a stove with a wok grate who wants the traditional shape.
Skip it if you cook on electric, induction or a standard gas grate without a ring; get the flat-bottom version instead.
Pros and cons
Pros
- Food falls back to the center
- Heavy, durable steel
- Ideal over a wok burner
Cons
- Not for electric or induction
- Needs a ring on standard gas grates
- Must be seasoned
8. Lodge Chef Collection 12.5-inch Cast Iron Wok – Holds Heat on Any Burner
Lodge’s Chef Collection wok is cast iron seasoned with 100 percent natural vegetable oil and made in the USA, according to Lodge’s product page. Lodge says it works on any stovetop including induction, in the oven, on a grill or over a campfire. It has a 5.5-inch flat bottom, sloped sides, and a short stick handle (5.75 inches, per Lodge) with a loop helper handle opposite, so you have something to steer with rather than two small loops.
Cast iron’s strength is stored heat. On a weak electric coil, a heavy wok that has been preheated for several minutes loses less temperature when food goes in, which helps it brown rather than steam. That is the case for it. The case against it comes from America’s Test Kitchen, which judged cast iron woks “slower to heat” and found they “retained that heat much longer,” making overcooking more likely and the woks harder to handle. It is heavy: Lodge gives 9.72 pounds, with a 4.12-inch depth. You will mostly stir in it rather than toss.
Care is standard Lodge: hand wash, dry and rub with oil. Use it like a deep cast iron skillet that happens to have sloped sides, and it is well suited to braises, fried rice and shallow frying. Lodge’s page says it is covered by the Lodge Made Right Warranty but does not list the terms there.
Why we like it
- Seasoned with vegetable oil, ready to use
- Works on induction, oven, grill and campfire, per Lodge
- Stick handle plus a loop helper handle
- Made in the USA
Key specifications
| Model | LC12W |
|---|---|
| Material | Seasoned cast iron |
| Diameter | 12.5 in |
| Bottom | Flat, 5.5-inch base (Lodge) |
| Handle(s) | 5.75-inch stick handle and loop helper handle |
| Weight | 9.72 lb (Lodge) |
| Pre-seasoned | Yes, with vegetable oil |
| Induction | Yes |
Why we recommend it
It suits a cook with a low-powered electric range who values steady heat over speed, and who will stir rather than toss.
Skip it if you want to lift and toss the wok; it is close to three times the weight of the Yosukata.
Pros and cons
Pros
- Strong heat retention
- Works on any heat source
- Made in the USA
Cons
- Heavy
- Slow to heat and to cool, per ATK
- Smaller than the 14-inch woks here
9. Calphalon Signature 12-inch Nonstick Flat-Bottom Wok – Easy Release, Lid Included
Some cooks want a wok-shaped pan that needs no seasoning and goes in the dishwasher. Calphalon’s Signature wok is that pan: heavy-gauge hard-anodized aluminum with a three-layer nonstick interior, a flat bottom, stainless steel handles that Calphalon says stay cool on the stovetop, and a tempered glass lid. Calphalon lists it at 12 inches and 5 quarts, weighing 3.3 pounds (5.7 with the lid). It is oven safe to 500°F, dishwasher safe and metal-utensil safe, according to Calphalon, with a lifetime warranty.
Be clear about what it is. Calphalon’s chemical disclosure states the product contains PTFE, and the maker describes the coating as PFOA-free. America’s Test Kitchen left nonstick woks out of its review because they “can’t be used safely at the high heat” wok cooking often calls for. So treat this as a deep nonstick sauté pan in wok form: excellent for eggs, fried rice that will not stick, saucy stir-fries at medium-high, and steaming under the lid, but not for preheating empty until it smokes.
It is also not for induction: Calphalon lists gas, electric, glass and halogen stovetops. For more coated options, see our guide to the best nonstick pans.
Why we like it
- No seasoning, dishwasher safe, per Calphalon
- Tempered glass lid included
- Oven safe to 500°F
- Lifetime warranty
Key specifications
| Model | 1948257 (NM155C) |
|---|---|
| Material | Hard-anodized aluminum, PTFE-based nonstick |
| Diameter | 12 in; 5 qt |
| Bottom | Flat |
| Handle(s) | Long stainless steel handles |
| Weight | 3.3 lb; 5.7 lb with lid |
| Pre-seasoned | Not applicable (nonstick coated) |
| Induction | No |
Why we recommend it
It suits a cook who wants easy release and dishwasher cleanup more than searing heat, and who cooks at moderate temperatures.
Skip it if you want to cook over very high heat or on induction; choose a carbon steel wok.
Pros and cons
Pros
- No seasoning or rust
- Lid included
- Dishwasher safe
Cons
- Not for very high heat, per ATK
- Not induction compatible
- Coating cannot be renewed the way seasoning can
What a home burner can and cannot do
Restaurant wok stations are built around burners made for the job, with the wok sitting down into the flame. A home range is not built that way, and no wok you buy will change it. The good news is that you do not need to. J. Kenji López-Alt, who wrote a book on wok cooking, told the Associated Press it is not true that you need jet-flame, restaurant-style burners to cook well in a wok, and his recommendation for home cooks is a 14-inch, flat-bottomed, carbon steel wok.
What closes the gap is technique, the same habits any line cook uses on a busy night:
- Preheat the wok properly. Let carbon steel get hot before the oil goes in; cast iron needs several minutes.
- Cook in small batches. A pound of meat dumped into a home wok drops the temperature and steams. Sear half, pull it out, sear the rest, then combine.
- Use the whole wok. Push cooked food up the sides and keep the hot center for whatever goes in next.
- Prep everything first. Stir-frying takes minutes. Cut, measure and line everything up before the burner goes on.
- Keep it dry. Pat vegetables and meat dry. Water is what turns a stir-fry into a stew.
That same approach works for Mexican dishes too. A wok is a fine pan for fajita strips and peppers, chorizo with potatoes, or a big batch of arroz frito with leftover rice. Our guide to Mexican cooking methods covers the searing and frying steps that translate well to a wok.
Flat bottom or round bottom on an American stove
Round-bottomed woks were designed for hearth stoves where the wok sits down into the fire. America’s Test Kitchen tested only flat-bottomed woks for that reason and says flat bottoms are the better choice for most American kitchens. Here is how it breaks down by stove:
- Gas, standard grates: flat bottom. A round wok needs a wok ring to sit steady, and ATK notes the ring raises it farther from the flame.
- Gas with a wok burner or wok grate, or an outdoor burner: round bottom works well, like the Craft Wok round model above.
- Electric coil or glass top: flat bottom only. ATK says electric and induction ranges heat round woks poorly.
- Induction: flat bottom only, and check the maker says it is induction compatible. ATK notes seasoning the sides is harder on these stoves and that the bigger temperature difference between base and sides raises the risk of warping; Craft Wok advises heating gradually at medium.
Flat-bottom woks vary a lot in the size of that flat patch. ATK measured 7 inches on the Joyce Chen and 6.25 on the Yosukata, and Made In gives 5.5 inches for its wok. ATK preferred models whose flat surfaces measured 6 to 7 inches across, because more hot surface helped sear food and boil off moisture.
How to choose a wok for your kitchen
1. Material
Carbon steel is the default for good reason: light enough to lift, quick to respond when you turn the heat up or down, and slick once seasoned. Cast iron holds heat but is heavy and slow. Nonstick is easy but cannot take the highest heat. Stainless steel is tough but, as ATK notes, not slick, so food sticks.
2. Size
ATK considers about 14 inches best for most households, and López-Alt recommends 14 inches. Go to 12 or 12.5 inches for one or two people or a crowded stove; anything smaller is for single portions.
3. Thickness
The carbon steel woks here run 1.5 mm (Joyce Chen, Made In) to 1.8 mm (Craft Wok, Helen’s Asian Kitchen). Thinner steel is lighter and responds faster; thicker steel holds a little more heat and resists warping.
4. Handles
A long main handle keeps your hand away from the heat and lets you toss. ATK found woks with two small loop handles harder to maneuver, preferred wood-sheathed handles that stayed cooler, and liked a looped helper handle for lifting a full wok. Many cast iron woks have only loops; the Lodge here pairs a short stick handle with a loop.
5. Pre-seasoned or bare
Pre-seasoned woks (Yosukata, Made In, Souped Up Recipes) cook on day one, and ATK says that may be especially welcome on electric and induction stoves, where seasoning the sides is harder. Bare woks (Joyce Chen, Craft Wok, Helen’s) need one seasoning session, which is easiest on gas.
6. Care you will actually do
Every carbon steel and cast iron wok here is hand wash only and needs to be dried and oiled after washing or it can rust. If that is a deal breaker, the Calphalon nonstick goes in the dishwasher, and our guide to the best stainless steel pans covers coating-free pans that also skip seasoning.
How we chose these nine woks
We started from what a working kitchen asks of a wok: fast, even heat, a surface that releases food, handles you can control at speed, and steel that will last for years. We searched for woks sold on Amazon in the United States, checked each listing’s stock with Amazon’s product data, and kept only in-stock woks from identifiable makers. Specifications come from the makers’ websites and the brands’ Amazon listings; we wrote “Not stated” where none gave a figure. For independent judgment we read America’s Test Kitchen’s wok review and an Associated Press interview with J. Kenji López-Alt about choosing a wok. We have not cooked with these woks for this guide.
Several woks we looked at did not make the list. America’s Test Kitchen’s top pick, the Taylor & Ng Natural Nonstick Wok Set, and its other Best Buy, the IMUSA 14-inch carbon steel wok, both showed low stock on Amazon when we checked. We left out stainless steel woks because ATK found food sticks to them, and we left out electric woks, which deserve their own comparison.
Wok questions, answered
What type of wok is best for home use?
A carbon steel wok about 14 inches across with a flat bottom suits most home stoves. That is the shape America’s Test Kitchen recommends for American kitchens, and the one J. Kenji López-Alt recommends to home cooks.
What wok does America’s Test Kitchen recommend?
Its winner is the Taylor & Ng Natural Nonstick Wok Set, with the Joyce Chen Classic Series 14-inch and the IMUSA 14-inch as Best Buys. It also lists the Yosukata 13.5-inch pre-seasoned flat-bottom wok as highly recommended. The Joyce Chen and Yosukata are on our list.
Which wok brands are worth buying?
For carbon steel, Yosukata, Joyce Chen, Craft Wok and Made In all publish clear specifications, and Souped Up Recipes and Helen’s Asian Kitchen offer simpler, lower-cost woks. Lodge is the name for cast iron, and Calphalon for a nonstick wok.
Can you use a wok on an electric or induction stove?
Yes, with a flat-bottomed wok, and for induction one the maker says is compatible. Preheat it longer than you would on gas, cook in small batches, and heat it gradually so the base does not warp.
Do I need to season a carbon steel wok?
Yes. Bare woks need seasoning before the first use, and pre-seasoned woks still improve as you cook in them with oil. Wash by hand, dry on a warm burner and wipe in a thin film of oil every time.
Is a nonstick wok worth it?
Only if easy cleanup matters more than high heat. ATK excluded nonstick woks because they cannot safely take the high heat wok cooking often needs. For gentle, saucy dishes and fried rice, a nonstick wok like the Calphalon is convenient.
Our final word on choosing a wok
Buy the Yosukata 13.5-inch if you want a carbon steel wok that is ready to cook and comfortable to toss on any stove. Choose the Joyce Chen Classic set for a reviewer-backed wok and a lid at a low cost, the Craft Wok flat bottom for heavy hand-hammered steel, and the Made In if you cook on induction and want full specifications. Go round-bottomed only if you have a wok burner, cast iron only if you value held heat over speed, and nonstick only if you will keep the heat moderate.
If you have no gas burner, compare our best wok electric picks, and if you are still deciding between pans, read wok vs pan.
Need more heat than a home range gives? See our guide to the best wok burners.
Cooking on induction? See our guide to the best woks for induction cooktops.
Need the right tools for it? See our guide to the best wok ladles and spatulas.
Cooking on a gas range? See our guide to the best woks for gas stoves.
Cooking on a glass or coil electric range? See our guide to the best woks for electric stoves. Prefer an easy-release surface? See the best nonstick stir-fry pans.
Related guide: Best wok cookbook.
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Related guide: Best stainless steel wok.
Related guide: Carbon steel vs nonstick wok.
Related guide: Best wok spatula.
A wok is not the only pan for high-heat searing. Compare the best cast iron skillet for steady heat, the best fajita skillet for sizzling platters, or the best skillet electric if you want a plug-in pan for the counter. And when you would rather someone else work the burner, see how to eat fajitas, look over the menu or call to order.